Spicy harissa bean stew
Make the most of harissa to add a boost of flavour to this butterbean, spinach and ricotta stew. Packed with nutrients, it delivers four of your 5-a-day
Sticky tempeh stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2-3 tbsp vegetable oil
- 200g tempehtorn into chunks
- 1 red onionfinely sliced
- 3 garlic clovesroughly chopped
- 1 stick of lemongrasschopped into thirds (optional)
- 2cm piece of gingerpeeled and roughly chopped
- 1 red chilliroughly chopped (deseeded if you prefer)
- 100g mange toutsliced at an angle
- 100g long-stem broccolichopped
- 2 tbsp low-sodium soy sauce
- 1½ tbsp brown sugar
- 15g corianderroughly chopped
- 200g pouch cooked brown rice
Nutrition: Per serving
- kcal554
- fat20g
- saturates1g
- carbs56g
- sugars23g
- fibre14ghigh
- protein30g
- salt1.5g
Method
step 1
Heat 2 tbsp of the oil in a wok or large frying pan over a high heat. Once shimmering, fry the tempeh for 3-4 mins until golden and charred at the edges. Remove from the pan and drain on kitchen paper.
step 2
Add a drizzle of oil to the pan if it’s dry, then fry the onion for 3-4 mins, stirring continuously. Once softened, add the garlic, lemongrass (if using), ginger and chilli. Cook for 3 mins, stirring frequently until fragrant.
step 3
Toss through the mange tout and broccoli, then pour 50ml water into the pan to create steam. Cook for 3-4 mins. Add the soy sauce and brown sugar. Return the tempeh to the pan and toss to combine, cooking 2-3 mins more until everything is tender and sticky. Stir in half the coriander.
step 4
Cook the rice following pack instructions, then divide between two bowls. Top with the stir-fry and remaining coriander.
